French Toast, Pancakes and Waffles
Lemon Oat Bran Pancakes

Makes 6 Servings

1½ cups all-purpose flour
½ cup oat bran
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt, or to taste
2 large eggs
3 tablespoons butter, melted, or vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1¾ cups milk
1 cup blueberries (optional)

In a large bowl, combine flour, oat bran, sugar, baking powder, baking soda and salt. In a medium bowl, beat eggs. Mix butter, lemon juice and lemon zest into eggs. Mix in milk. Add egg mixture to flour mixture; stir until fairly smooth. Stir in blueberries, if desired. Let batter stand for 5 minutes. Heat a skillet or griddle over medium-high heat until a drop of water dances across surface of pan before evaporating (if you are not using a non-stick skillet or griddle, brush surface lightly with butter or oil). Add batter by ¼-cupsful to skillet. Cook pancakes until golden brown on each side.

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“You can easily turn these into blueberry lemon oat bran pancakes by simply stirring one cup of blueberries into the batter.” — Innkeeper, Case Ranch Inn--
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